*CFP* “FLOW AND ARCHIVE”, INTERNATIONAL JOURNAL OF FIM AND MEDIA ARTS (IJFMA), SPECIAL ISSUE

The digital turn has allowed television to be reimagined after the networked computers. Following the telephone and radio, the new paradigm inspiring the future of television are the networked computers, their social networks and the participatory visual culture established on the aftermath of the twentieth century cultural industries. 

After the liveness and flow, definitional components of television, we are currently offered with DVR-mediated television experiences and collections of short videos which can be uploaded, viewed and shared by the viewer. By becoming searchable and accessible online, television provides a similar experience to the archives and to the video aggregators that entertain the new generations of cellphone viewers. The discussion about the future of television not only makes it worth thinking about its past, the cultural value of its equipments and its most resilient genres, but is certainly an opportunity to analyse how TV journalism is challenged by social networks, and how its public service can be revalued.

*CFP* "FOOD AND COOKING ON EARLY EUROPEAN TELEVISION", EDITED COLLECTION

Food has been part of television from its beginnings. As technology that supported producing and broadcasting television pictures developed through the 1920s in both Europe and US, the first experimental TV service was established in Britain and then Germany in 1935 (Hickethier 2008). A year later, a Miss Dickson, also known as a singing cook, first cooked on British television (Geddes 2018), followed by the more recognised chef Boulestin. But it was only in the decades following World War II, when broadcasting technology was further improved and the European nations slowly started to come to grips with the new realities of postwar Europe that food and cooking became firmly established as one of the most regular programmes on European televisions, both East and West.

This interest in food programming and especially food cooking shows, was partially to do with a particular focus of the European public broadcasters on educational contents of its television schedule, although this was not the sole reason for popularity of food and cooking on television screens. The audiences were often fascinated with television as a new medium in itself, and shows involving cooking became a familiar genre through which they could receive information about new foodstuffs that became popular in Europe through the postwar decades and popular recipes, but also educate themselves about manners and appropriate use of new household products that European industries produced after the War.